With summer approaching and the weather warming up, slowly, its time to dust off the picnic blanket, scrub down the barbecue grill and be on the look out for some great salad recipes for entertaining your family and friends on warm sunny days.
There are so many different variations of coleslaws, using various combinations of shredded white cabbage, red cabbage, Chinese cabbage, grated carrots, finely chopped apples and onions, dried fruits, nuts, seeds, spices, fresh herbs and the list goes on ; some dressed in a vinaigrette and some using mayonnaise, sour cream, creme fraiche or natural yoghurt.
This strikingly good looking tropical coleslaw is a combination of several delicious ingredients, and pineapple and passion fruit are two of them. Its colourful, crispy, sweet and sour, fruity, nutty, minty, zesty, healthy and tastes delicious too!
A wonderful colourful mixture of red cabbage, carrots, pineapple, passion fruit, sunflower seeds, flaked almonds, fresh mint, Anchusa azurea ‘dropmore’ flowers, Calendula officinalis petals and all brought together in a zesty lime and honey dressing.
- Half a red cabbage (about 450g), finely shredded
- 3 carrots (about 220g), peeled, coarsely grated
- 1 small pineapple (about 600g), peeled, cut into small slices or julienne
- 3 passion fruit, halved, seeds and juice scooped out
- 50g sunflower seeds, dry fried
- 50g flaked almonds, dry fried
- Finely grated zest and juice of 1 lime
- 2-3 tbsp rape seed oil (cold pressed)
- 1tbsp runny honey
- 50g fresh mint leaves, roughly chopped
- Flaky salt and ground black pepper
- Edible petals, for scattering on the top (Anchusa azurea 'dropmore' and calendula officinalis)
- Put all the ingredients (keeping back the petals) into a large salad bowl and toss well to combine.
- Taste and season with salt and pepper. Serve straightaway or put it into the fridge to let all the flavours get to know each other until you are ready to serve.
- Sprinkle the edible petals over the top before serving.
A food processor or mandolin slicer is ideal for finely shredding the red cabbage. The hand held mandolin slicers are so easy and quick for the job and you can slice/shred the red cabbage straight into the salad bowl. If using a mandolin slicer just be careful of your finger tips as they get closer to the blade, best not to take the piece of cabbage all the way to the end of slicing. Finish off by finely slicing the last chunks of cabbage with a small sharp knife.
Edible petals look so lovely in and on salads, sometimes adding flavour or in this case adding a blast of bold and vibrant colour; using the bright orange Calendula officinalis petals and intense blue Anchusa azaurea drop-more flowers. Fresh herbs and spices (dry fried cumin seeds are particularly good) are also a brilliant addition to many slaw recipes. I love to use roughly chopped fresh mint in this tropical slaw recipe as it partners up with the pineapple perfectly and allows all the individual flavours to shine through. Used ginger mint, basil mint and garden mint this time round.
The best way to tell if a passion fruit is ripe is by looking at its colour. The purple-skinned passion fruit is considered ripe when its purple in colour all over the skin, without any signs of green. For the best tasting passion fruit, wait until the skin wrinkles as the fruit will have a sweeter flavour.
This tropical fruit flavoured coleslaw is a great dish to serve up with barbecued meats especially grilled chicken legs, spicy marinated pork chops or spareribs and fab with slow cooked pulled pork (put the two together in a brioche style burger bun). For a vegetarian option try it with a homemade celery, leek and stilton cheese tart, or slices of fried halloumi cheese (coated in a Ras-el hanout spice blend) hot from the pan.
Oh and don’t forget to chuck some baking potatoes in the oven. Baked potatoes and coleslaw are just so good together.
This slaw goes a long way, so its a handy recipe to have up your sleeve when you are cooking for a crowd or when you make the offer to take a salad round to a friends! Also if you do have any left over it will keep covered in the fridge for 4-5 days, in fact it tastes even more delicious.
Thanks for popping in today! Here’s hoping we have a long hot summer and I think it officially starts here in the UK on the 21st June.